This is a great ‘one pot meal’ which I created the day before my bi-weekly food delivery, when the fridge was looking decidedly bare. I make sure to always keep a couple of tins of chickpeas, cannellini beans or lentils in the larder, as they make the perfect base for a quick and filling stew or curry.

This is the basic stew recipe, but would taste great with added kale, tenderstem broccoli or sugarsnap peas. I served with corn on the cob and a side of garlicky lemon yoghurt – yum!

(serves 2)

Ingredients

1x tin Cannellini Beans (or chickpeas)

1x medium red onion, chopped

3 cups spinach, washed

2 cloves of garlic, finely chopped

3 tbsp full fat coconut milk (tinned)

1 tsp smoked paprika

1/2 lemon

Handful fresh coriander, chopped

1 tbsp coconut oil

Method

Melt the coconut oil in a large pan before adding in the chopped onion, heating over a medium flame until softened.

Add in your chopped garlic at the last minute to avoid burning, followed by the cannellini beans, paprika and coconut milk and leave to simmer gently for 5-10 minutes.

Once warmed through add the washed spinach and continue heating until wilted

Finish with the juice of 1/2 a lemon and a generous sprinkling of fresh coriander.